Description
Start your day with the delightful Creamy Tomato & Mushroom Toast Plate with Jammy Eggs & Spinach. This vibrant dish features hearty whole-grain toast topped with creamy cheese, sautéed mushrooms, and fresh spinach, all complemented by perfectly jammy eggs. Whether you’re hosting a brunch or enjoying a cozy breakfast at home, this recipe offers a satisfying balance of flavors and textures that will impress your guests. In just 20 minutes, you can create a nutritious meal that’s as enjoyable to eat as it is to prepare.
Ingredients
Scale
- 2 slices whole-grain or sourdough bread
- 2 eggs
- 1 cup baby spinach
- 1 cup sliced mushrooms (cremini or button)
- 2 slices fresh tomato
- 2 tablespoons cream cheese (or dairy-free spread)
- 1 garlic clove, minced
- 1 teaspoon olive oil or butter
- Salt and pepper to taste
Instructions
- Boil the eggs in a pot for about 7 minutes for jammy yolks. Transfer to an ice bath, cool, peel, and halve.
- Toast the bread until crispy.
- In a skillet over medium heat, warm olive oil or butter. Sauté mushrooms and garlic for 5-6 minutes until golden brown; season with salt and pepper.
- Wilt the spinach in the same skillet for just a few minutes; season lightly with salt.
- Spread cream cheese on one slice of toast; top with tomato slices and optional parsley. Layer sautéed mushrooms on the second slice.
- Serve with halved jammy eggs and wilted spinach on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast/Brunch
- Method: Boiling/Sautéing/Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 410
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 370mg